Farfalle With Salsa Cruda
This pasta dish combines the vibrant flavors of fresh tomatoes, garlic, basil, and mozzarella in a simple yet delicious sauce. Tossed with salty prosciutto, toasted pine nuts, and a touch of heat from red pepper flakes, this dish is perfect for a quick and flavorful weeknight meal. Just a few easy steps and you'll have a hearty and satisfying pasta dish that will surely become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1 1/2 lb. tomatoes, cored and coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup slivered fresh basil
- 1/2 cup olive oil
- 3 Tbs. balsamic vinegar
- 1/2 tsp. red pepper flakes
- 1/2 lb. smoked or regular mozzarella cheese, cubed
- 1/4 cup pine nuts
- 2 Tbs. salt, plus more, to taste
- 1 lb. farfalle, penne or other medium-size pasta
- 2 oz. prosciutto, thinly sliced and chopped
- Freshly ground black pepper, to taste
Instructions
- <b>Prepare the sauce</b>
- In a large bowl, combine the tomatoes, garlic, basil, olive oil, vinegar and red pepper flakes. Stir well and let stand at room temperature for about 15 minutes to blend the flavors. Stir in the cheese and let stand for about 10 minutes more.
- <b>Toast the pine nuts</b>
- Meanwhile, in a small, dry fry pan over medium-high heat, toast the pine nuts, stirring often, until fragrant and pale gold, 1 to 2 minutes. Transfer to a plate.
- <b>Cook the pasta</b>
- At the same time, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta and cook, stirring occasionally, until al dente (tender but firm to the bite), according to the package instructions. Drain well and add the pasta to the sauce, along with the prosciutto and pine nuts. Toss to combine and slightly soften the cheese. Season with salt and black pepper. Serve the pasta warm or at room temperature. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
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